Wusthof Classic 3-1/2-Inch Paring Knife

Die letzten Gemüse/ Küchenmesser haben trotz schärfen so langsam ihren Geist aufgegeben, da musste Ersatz her. Das Wüsthof Messer erfüllt die Aufgaben bisher super toll, absolut scharf und liegt gut in der Hand. Ich würde dieses bei bedarf sofort wieder bestellen und kann es nur empfehlen.

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I like that the handle fits my smaller hands but my husband likes it too. It is light weight, holds up to daily use. I don't find it stays sharp quite as long as my prior MAC knife, but it is pretty good compared to other knives, and easy to quickly sharpen and bounces right back. We hand wash it and it is easy to clean. I would purchase another one, or it would be a nice gift too.

Wüsthof TR4066/09 Classic Dimensions de la lame : Long 9cm / haut. au talon 20mm / haut. milieu 16mm + couteau d'office lame 9cm, usage polyvalent + finition sans reproche comme toute la gamme Wüsthof Classic. + acier forgé X50 Cr MoV 15 => tranchant irréprochable, inoxydable et aiguisage facile(DMT pierre à affuter diamant 325/600) - cher Assorti avec le couteau de chef Wüsthof 4582/14 Classic cette paire de couteaux permet de couvrir la quasi totalité des besoins d'un amateur NB : il existe un modèle beaucoup moins cher en acier X50 Cr MoV 15 : Wusthof PRO 3.5" Paring Knife (mais le manche est en plastique moulé et la lame est moins épaisse et manque de rigidité)

I bought this as a gift for my dad. I was looking at several others which were cheaper, and was wondering whether the extra cost would be justified. To be honest, I'm still not certain. It feels more 'solid' than other small knives I've used – the handle is hard and angular and is different to a plastic handle on a lot of pairing knives; it also suits the blade very well, but takes a minute to get used to in your hand. The biggest thing I've noticed is that it seems to hold an edge well after sharpening. It's tough to explain but it also seems to get sharper than other knives; after a quick sharpening it is viciously sharp, stays that way for a relatively long time, and then can be made just as sharp again, whereas other knives tend not to be able to unless you use a proper whetstone. I imagine this might be due to harder steel, and so hope it doesn't prove to be too brittle.